Melt a piece of butter the size of an egg in one cup of boiling water, and mix with the crumbs, adding one or two well-beaten eggs.

A slice of salt pork chopped fine is often substituted for the butter.
For _ducks_ two onions are chopped fine, and added to the above; or a potato dressing is made, as for geese, using six large boiled potatoes, mashed hot, and seasoned with an even tablespoonful of salt, a teaspoonful each of sage and pepper, and two chopped onions.
_Game_ is usually roasted unstuffed; but grouse and prairie-chickens may have the same dressing as chickens and turkeys, this being used also for boiled fowls.
ROAST TURKEY.
Prepare by cleaning, as in general directions above, and, when dry, rub the inside with a teaspoonful of salt.

Put the gizzard, heart, and liver on the fire in a small saucepan, with one quart of boiling water and one teaspoonful of salt, and boil two hours.

Put a little stuffing in the breast, and fold back the skin of the neck, holding it with a stitch or with a small skewer.

Put the remainder in the body, and sew it up with darning-cotton.